Ingredients
Egg yolk ( 6 pieces ) | Egg white ( 6 ) |
Odorless vegetable oil ( 50g ) | Water ( 76g ) |
Low-gluten flour (original egg yolk paste) ( 55g ) | Low-gluten flour (cocoa flavored egg yolk paste) ( 43g ) |
Pure cocoa powder ( 12g ) | Fine sugar (egg yolk) ( 40g ) |
Fine sugar (egg egg white) ( 60g ) | Lemon juice ( 2 grams ) |
How to make giraffe pattern chiffon cake
1.Cut a piece of oil paper the same size as the bottom of the chimney
2.Place 6 egg yolks in two basins, add 20 grams of sugar and 38 grams of water to each basin and mix well, then add 25 grams of oil and mix well until emulsified
3.In two parts of the egg yolk mixture, sift low-gluten flour (original flavor) into one part and sift low-gluten flour into the other part Flour (cocoa flavor) and pure cocoa powder, mix until there are no particles and become original egg yolk paste and cocoa flavored egg yolk paste
4. (At this time, preheat the oven to 180 degrees) Add lemon juice to the egg whites, beat until coarse foam, add 1/3 of the fine sugar, beat until thick fine foam, then add 1/3 of the fine sugar, beat until it appears Add the remaining fine sugar to the texture and continue to beat until it reaches a dry peak with small peaks
5.Put 1/4 of the meringue into the original egg yolk batter and mix well, then add 1/4 of the meringue and mix gently to form the original cake batter
6.The cocoa-flavored egg yolk batter is made into cocoa-flavored cake batter in the same way
7. Put two spoons of original cake batter into a piping bag, and put the cut oil paper into the bottom of the chimney mold
8. Randomly draw irregular giraffe patterns on the oil paper, put it in the preheated oven and bake for 1 minute.
9. Pour the two kinds of cake batter alternately into the mold, and shake it twice to release the bubbles.Place in a preheated oven and bake at 170 degrees for 40 minutes (time and temperature are for reference only, please refer to your own oven)
10.After coming out of the oven, shake it twice from a height of 10cm and flip it upside down immediately
11.Cut into pieces after cooling and enjoy the soft and soft giraffe pattern chiffon cake
Tips
It’s time to write tips again.I have written them many times, but I still want to talk about my success or failure in Qifeng.Summary sharing: Shaking the cake twice after it comes out of the oven can reduce the shrinkage of the cake.It should be inverted immediately after shaking.If the egg whites are not whipped properly, the cake will not be baked enough.During the baking process, the oven door will be opened many times to let in cold air, which will cause the cake to expand and contract.Defoaming when mixing.These situations may cause the cake to shrink.The formula may not contain enough moisture and the cake may dry out when baked.Flours of different brands and origins also absorb different amounts of water, so be careful when mixing the egg yolk paste.If it is too dry, you will not be able to mix it.Just add an appropriate amount of liquid.If the egg whites are beaten and become lumpy, the cake will crack when baking.Moreover, it is difficult to mix the lumpy meringue with the egg yolk paste and it is time-consuming.The baked cake will have a rough texture and large pores and is not delicate enough., too high oven temperature will cause the cake to expand too much and crack.The above are my thoughts after making countless chiffon cakes.I hope it will be helpful to you who want to make chiffon cakes.In fact, as long as it does not shrink, it will crack.Chiffon is successful without affecting the taste.It depends on your definition of perfect chiffon
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
